GOURMET PALETTE
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Main Course Selection
Poached Loin of Venison
Three Root Vegetable Mash, Wilted Spinach, with a Port Red Current Jus
Barramundi Fillet Poached in a Saffron Broth
Potato Scallops, Baby Bok Choy Tossed in Garlic Chips
Roasted Quail with a Panzanella Stuffing, wrapped in Prosciutto
Soft Garlic Polenta and Baby Broccoli
Roasted Eye Fillet Steak,
Hand Cut Chips, Bundles of Beans, Baby Carrot, with a Red Wine Jus
Green King Prawn Wrapped in Corn Fed Chicken Breast
Simmered in Cardamom and Coconut Cream Sauce, Cauliflower Florets, Coriander Infused Rice
Roasted Veal Cutlet Filled with Char Grilled Eggplant, Tomato and Mozzarella
Roasted Sweet Potato Mash, Bean Cassoulet
Baked Blue Eye Cod Marinated in Sweet Soy and Ginger
Steamed Prawn Wontons, Asian Greens, Hot and Sour Sauce
Baked Breast of Chicken, Stuffed with Leek Wrapped in Bacon and Filo Pastry
Masked with a Cream White Wine Sauce, Pommes Anna Potatoes, Grilled Asparagus
Seared Duck Breast, with a Lychee, Plum sauce
Steamed Spinach Dumpling, Roasted Baby Carrots, Baby Beetroot
Filet of Beef Rossini
Grain Fed Fillet Steak, Pan Fried Garnished with Foie Gras, Field Mushroom, Roasted Baby Vegetables, Celeriac Mash, Red Wine Jus
Char Grilled Spatchcock Infused with Garlic and Cumin
Sautéed New Potatoes, Trio of Peas French Style
Trio of Crustacean cooked in a Romesco Sauce
Zucchini Lasagna
Loin of Pork Braised in black Miso Sauce
Shallot Infused Mash Potato, Steamed Cabbage Parcel
Stuffed leg of Rabbit Baked in a Mild Thai Curry Sauce
Rice Dumpling Chinese broccoli
Wild Mushroom Ragout
Tofu and Nori Lasagna, Asian greens, Dashi sauce
Twice Baked Eggplant Soufflé
Grilled Polenta, Butter Bean Mash, Tomato and Olive Salsa
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